Menus and Memories from Punjab has made its way to Cuba! Kate, an American ex-pat who owns a lovely get-away there, has written me that she and her guests enjoy the recipes from the book. Our son and daughter-in-law spent time there and loved the whole experience! I’ve made a recipe that would be perfect for her to serve her guests before embarking on a tour. I made this dish many times for our out-of-town guests for brunch before they headed into the city for sight-seeing. It is eas... Continue reading ...

Fall is my favorite time of year. Love the crisp air and lovely colors of the leaves. The farmer's markets have been featuring the beautiful leaves and colorful stems of Swiss chard. I've seen stems of green, yellow, orange--and my favorite, a bright, cherry red. The taste of the leaf is mild, more like spinach than mustard, and the stems stay bright when you cook them. Here are two recipes featuring red-stemmed Swiss chard. Both use lots of sautéed onion which slightly sweetens th... Continue reading ...

How wonderful to wake up to bird song! Soon we will see the blossoms. Although we've had a punishing winter, it's time to enjoy a rebirth. At least once a week we have our twin grandsons here for dinner. Phulkas (home-made whole wheat flatbreads) are on the menu because one of the boys, a very picky eater, loves them. Also on the menu is salmon for both of them for its omega 3s which are good for brain development. As long as we put butter on top, our little super-taster is happ...

Had a great time teaching three legume recipes on Sunday in Central Jersey. The hostess is a Taoist and vegan who invited 25 friends who wanted to learn more about cooking vegetarian meals. I made the Sweet and Sour Chickpeas, and Red Lentils with Fenugreek and Squash/Pumpkin from my book, along with a brand new recipe for white lentils which I'll share here. The group was amazed at the difference in taste among the recipes and how good they were! But anyone familiar with the range of dishes ... Continue reading ...